Slow Cooker Ratatouille

Name: Slow Cooker Ratatouille
Yield: 7 servings
Cuisine: American
Ingredients: 1/4 cup olive oil; 2 red onions, chopped; 3 Yukon Gold potatoes, chopped; 3 large garlic cloves, peeled and smashed; 2 small eggplant, ends trimmed, cut into large chunks; 3 small zucchini, ends trimmed, cut into large chunks; 4 bell peppers (assorted colors), seeded, cut into large chunks; 3 medium tomatoes, seeded, cut into medium chunks; 1/4 cup white wine; 2 tbsp fresh thyme leaves (or 1 Tbsp fresh oregano leaves); 3 tbsp balsamic vinegar, or more to taste; 1 Kosher salt and fresh black pepper, to taste; 2 tbsp arrowroot or cornstarch

jvernier @cook_3466639

Awesome, just a bit liquidy. Need to add more cornstarch. Didn't put in mushrooms or eggplant

jvernier @cook_3466639

Awesome, just a bit liquidy. Need to add more cornstarch. Didn't put in mushrooms or eggplant

Saved

Ingredients

7 servings

1/4 cupolive oil
2red onions, chopped
3Yukon Gold potatoes, chopped
3 largegarlic cloves, peeled and smashed
2 smalleggplant, ends trimmed, cut into large chunks
3 smallzucchini, ends trimmed, cut into large chunks
4bell peppers (assorted colors), seeded, cut into large chunks
3 mediumtomatoes, seeded, cut into medium chunks
1/4 cupwhite wine
2 tbspfresh thyme leaves (or 1 Tbsp fresh oregano leaves)
3 tbspbalsamic vinegar, or more to taste
1Kosher salt and fresh black pepper, to taste
2 tbsparrowroot or cornstarch

Saved

Steps

1

In a large sauté pan or skillet, heat the oil over low heat, and add the onions, potatoes and garlic cloves. Cook, stirring occasionally, for 3-4 minutes, until the onions just begin to get translucent and the garlic hasn't begun to brown. Transfer the contents to a 6- or 7-quart slow cooker.
2

Add the eggplant, zucchini, bell peppers, tomatoes, mushrooms, wine and thyme leaves. Cook on LOW for 3-1/2 hours, stirring once during that time.
3

Turn the cooker to HIGH, and add the balsamic vinegar. Season with salt and pepper to taste.
4

Mix the arrowroot or cornstarch with 6 tablespoons of water, to make a slurry. Pour that into the slow cooker and stir. Cover, and cook for 15-20 minutes on HIGH. The liquid in the cooker will be slightly thickened (and it will thicken more if you let the ratatouille chill in the refrigerator).
5

Serve hot, at room temperature, or cold.
6

credit to: http://www.theperfectpantry.com/